Food for Friday

One day very soon, we’ll be able to share some original recipes from the restaurant here at Christmas Place!  Yes, we are finally under way with our own eatery.  Chef Aaron Ward, General Manager and Executive Chef, joined the team this week, and excavation and renovation begins next week.  We’re so excited to be able to invite you for a meal in the new year.

Until I can sneak a peek at Chef’s recipe book, we’ll stick with recipes available in the store.  You probably suspect that, here in the South, we know how to eat, and we eat very well!  I found Land of Cotton, A Collection of Southern Recipesin the Christmas Gallery, and it features a gold seal titled “Walter S. McIlhenny Hall of Fame Tabasco Community Cookbook Awards.”  That’s a pretty sound endorsement.

Recipe sections cover everything from Appetizers to Potpourri – which might be the most entertaining section of the book.  It covers everything from Cranberry Sauce and Sweetened Condensed Milk (who knew you could make your own??) to Halloween Magic Makeup, Homemade Doggie Biscuits, and Quantities to Serve 50 People (4 cakes, 2 1/2 gallons of ice cream, and 6 quarts of potato salad).

So, you know how I do it, I flip the book open, and here’s the first recipe I see:  Elephant Stew.  Really, not kidding.  When did elephants roam the South lands?  I’m not really sure.  But you really want to see this.  You need to know this.

Elephant Stew285020 Land of Cotton

1 Elephant
Brown gravy
2 Rabbits, optional

Cut elephant into bite-size pieces.  This should take about 2 months.  Cover with brown gravy.  Cook over kerosene fire about 4 weeks at 465 degrees.  This will serve 3,800 people.  If more are expected, 2 rabbits may be added, but do this only if necessary as most people do not like to find hare in their stew.    ~Martha Washington

Do you think that’s from THE Martha Washington?  Was she a big jokester, anyone know?  That’s just a hoot!  A cook book with a sense of humor!

I’d bettter include a nice side dish to serve with the elephant.

Sour Cream Rice Casserole

2 C uncooked rice
3 C sour cream
3 4-oz cans chopped green chilies
12 oz Muenster cheese
Black pepper to taste
Parmesan cheese
Butter or margarine

Cook rice according to directions on box; mix with sour cream.  In a 2-1/2 quart casserole dish, place a 1-inch layer of rice, a layer of chilies, a layer of cheese, and black pepper.  Repeat layers until ingredients have been used.  Top with Parmesan cheese and pats of butter.  Bake at 350 degrees for 30 minutes.  Yields 8 to 10 servings.    ~Milly Noah

I think the flavors are bound to compliment one another, don’t you?

Have a scrumptious weekend, and think about adding Elephant Stew to your Christmas table – but start thinking now, because you’re also going to have to catch one!

~Janet @ The Christmas Place

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